Posted by: A. C. Cockerill | May 27, 2019

Foodie Corner – 2019 – Post #4 – Chicken Soup for Summer

Foodie Corner – 2019 – Post #4 – Chicken Soup for Summer

What is your favorite chicken soup for summer?

My two cents, but please share yours:

When it’s hot outside, I prefer my chicken soup chilled. Here’s the basic recipe and some of the ways I play with it.

For Soup Base:  Shred a fully cooked chicken breast into a large microwave bowl. Add 1 qt of chicken broth; 1c of diced onions, celery, and carrots; 2 shakes of salt; 2 shakes of pepper; and 1c of any other chopped veggies (fresh or frozen) you prefer. Stir and nuke until all of the ingredients are thawed and warm, roughly 5 minutes. Cover and chill in the refrigerator for 2 hours. Serve and enjoy.

For Italian version 1:  Add to the soup base 1 can of artichoke hearts (drained), 2 shakes of garlic powder, and 2-4 shakes of Italian herbs prior to cooking. When serving (after chilling), garnish with lots of shredded mozzarella or grated parmesan or both.

For Italian version 2:  Add to the soup base 1 package of your preferred tortellini (cheese or prosciutto varieties work well), 2 shakes of garlic powder, and 2-4 shakes of Italian herbs prior to cooking. When serving (after chilling), garnish with lots of shredded mozzarella or grated parmesan or both.

For Tex-Mex version: Add to the soup base 1 can of Rotel tomatoes (drained) and 2 shakes of cumin powder, 2 shakes of coriander powder, 2 shakes of garlic powder, 2 shakes of onion powder, and 4T chopped fresh cilantro prior to cooking. When serving (after chilling), garnish with lots of shredded sharp cheddar and broken tortilla chips.

For Thai version: Add to the soup base 2 shakes of garlic powder, 2 shakes of onion powder, 1 shake of ginger powder, 1 thoroughly mixed can of coconut milk, 3 shakes of lemongrass powder (available at most Asian markets) and 4T chopped fresh cilantro prior to cooking. When serving (after chilling), garnish with a few fresh cilantro leaves and the juice of half a lime.

For French version: After chilling soup base, add toasted croutons (floating) and shredded Swiss cheese on top of the croutons. Garnish with a little chopped fresh parsley and tarragon.

As always, play with this recipe and its variations. Make it your own.


Responses

  1. Not so sure about chilled, but thanks for recipes. To me, chicken soup is like coffee. I can be outside sweating and drinking hot coffee. Though an occasional frappe is good too.

    • Hi Julie, The only trick you may need is to allow the broth (creamy or clear) to cool before adding meat, veggies, and/or pasta. That way, you can scrap off any fat that rises to the top and finish preparing the soup. Chilled chicken soups are lovely on a hot summer evening. Cheers, Ashley


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